Garlic Butter Pan Fried Steak
Simple recipe for Pan-Fried Steak topped with garlic butter that everyone raves about! Done in 15 minutes & easily the BEST recipe for steak cooked on a stove EVER.
- 1 steak of your choice 12-16 ounce
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 TBSP olive oil
Garlic Butter topping:
- 4 oz butter softened to room temperature
- 1 TBSP parmesan cheese shredded
- ¼ teaspoon minced garlic
- 1 tsp black pepper
Lightly coat your entire steak with oil. Sprinkle the salt and pepper over the entire steak. If you are cooking a thicker steak and will be finishing it off in the oven, make sure to preheat your oven to 400 degrees.
Heat your skillet to medium/medium high heat. Once heated, add steak and cook for 5 minutes on each side. If you have a thicker steak, you can also cook on each of the long sides for 1 minute.
To make the Garlic Butter, combine the butter, parmesan cheese, garlic and butter in a small bowl. Place in the refrigerator to cool and harden.
Finish cooking thick/ large steaks in a 400 degree F oven for 2-5 minutes. This is where a cast iron skillet comes in handy, you can put the skillet in the oven without having to transfer the steak to an oven safe dish.
Remove from heat and top with garlic butter. Let rest for a few minutes, while loosely tented with aluminum foil.
Remove steak from oven/ stove 5 degrees before your desired doneness. I used a 14-oz ribeye and cooked mine to medium rare, which was about 5 minutes on each side.
Rare: Cook to 125° F (remove at 120° F)
Medium Rare: Cook to 135° F (remove at 130° F)
Medium: Cook to 145° F (remove at 140° F)
Medium Well: Cook to 150° F (remove at 145° F)
Well Done: Cook to 160° F (remove at 155° F)
Calories: 836kcal | Carbohydrates: 1g | Protein: 35g | Fat: 77g | Saturated Fat: 41g | Cholesterol: 227mg | Sodium: 1115mg | Potassium: 455mg | Vitamin A: 1445IU | Calcium: 55mg | Iron: 3mg